Improvement of the oxidative stability of canola oil using Carum copticum fruit extracts as a natural antioxidant.
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  • Improvement of the oxidative stability of canola oil using Carum copticum fruit extracts as a natural antioxidant.

    Author(s) : Tooryan, F.Azizkhani, M.

    Author Affiliation : Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.

    Author Email : tooryanf@ut.ac.ir

    Journal article : Iranian Food Science & Technology Research Journal 2019 Vol.15 No.1 pp.13-24 ref.38

    Abstract : Introduction: LipidslipidsSubject Category: Chemicals and Chemical Groups
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    are valuable foodsfoodsSubject Category: Commodities and Products
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    that operate as the medium of heat transferheat transferSubject Category: Miscellaneous
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    to the food and susceptible to oxidationoxidationSubject Category: Miscellaneous
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    on storage and fryingfryingSubject Category: Techniques, Methodologies and Equipment
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    processes. Lipid oxidation is one of the major cause of food qualityfood qualitySubject Category: Properties
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    deterioration during storage for vegetable oils, fatsfatsSubject Category: Chemicals and Chemical Groups
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    and other food systems. The free radical are defined as any chemical species having one or more unpaired electrons is generally responsible for the deterioration and limiting the shelf life of fatty foods. Characteristic changes associated with oxidative deterioration include development of unpleasant tastes and odorsodorsSubject Category: Properties
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    odorsSubject Category: Properties
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    as well as changes in color, specific gravityspecific gravitySubject Category: Properties
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    , viscosityviscositySubject Category: Properties
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    and solubility. Moreover, the products of lipid oxidation may be potentially toxic and may lead to adverse effectsadverse effectsSubject Category: Properties
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    such as the production of carcinogenscarcinogensSubject Category: Chemicals and Chemical Groups
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    , mutagenesismutagenesisSubject Category: Miscellaneous
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    and agingagingSubject Category: Natural Processes
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    . Autoxidation occurs when molecular oxygen reacts with unsaturated lipids like canola oil. AntioxidantsantioxidantsSubject Category: Chemicals and Chemical Groups
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    are a group of chemicals affect the process of lipid oxidation at different stages and capable of extending the shelf life of food that contain lipids. In general, food industryfood industrySubject Category: Disciplines, Occupations and Industries
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    have been added and applied the synthetic antioxidants such as BHA (Butylated hydroxyl anisole), BHT (Butylated hydroxyl anisole) and TBHQ (Tert-butyl hydroquinone) during the manufacturing process to retard lipid oxidation and prevent fat oxidative and rancidityranciditySubject Category: Properties
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    . They are used to retard the development of unpleasant flavourflavourSubject Category: Properties
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    flavourSubject Category: Properties
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    caused by the oxidation of unsaturated fatty acidsunsaturated fatty acidsSubject Category: Chemicals and Chemical Groups
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    . They retard oxidation of lipids by reacting with free radicalsfree radicalsSubject Category: Chemicals and Chemical Groups
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    , chelating free catalytic metalsmetalsSubject Category: Chemicals and Chemical Groups
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    and also by acting as oxygen scavengers. However, there is concern about the safety and toxicitytoxicitySubject Category: Properties
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    of synthetic antioxidants in relation to their metabolism and accumulation in body organs and tissues. Synthetic antioxidants are known among other things to cause impairment of blood clotting, lung damage and to act as tumor promoterspromotersSubject Category: Chemicals and Chemical Groups
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    . ConsumersconsumersSubject Category: People Groups
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    acceptance of synthetic antioxidants remains negative due to their perceived detrimental effect on human healthhealthSubject Category: Miscellaneous
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    like carcinogenic effects. Consequently, This has led to an increasing trend and interest in the search for effective natural antioxidant and there has been a tendency towards natural antioxidants and replace of these synthetic antioxidants with natural ones such as phenolic compoundsphenolic compoundsSubject Category: Chemicals and Chemical Groups
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    . Finding new resources of vegetal antioxidants in order to use them in food (as an additive or alternative with artificial antioxidants) is an important research subject in the field of food science and technology. Researches on alternative natural products such as aromatic plants extract and essential oil have been extended. Phenolic compounds are defined as substances possessing a benzene ring bearing one or more hydroxyl substituents, including their functional derivativesderivativesSubject Category: Chemicals and Chemical Groups
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    . There are different sources of phenols such as grapesgrapesSubject Category: Commodities and Products
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    , olive oilolive oilSubject Category: Commodities and Products
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    , sorghumsorghumSubject Category: Organism Names
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    , beans, spicesspicesSubject Category: Commodities and Products
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    and herbs. Aromatic plants are used traditionally in various regions of IraniranSubject Category: Geographic Entities
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    for their preservationpreservationSubject Category: Miscellaneous
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    and medicinal properties, in addition to enhancing the aromaaromaSubject Category: Properties
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    and flavorflavorSubject Category: Properties
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    flavorSubject Category: Properties
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    of foods. Aromatic plants components that have antiradical activities were used as natural antioxidant in food and biological products. CarumcarumSubject Category: Organism Names
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    copticum
    (C. copticum) is well known and valuable medicinal plant that is used widely in Iranian traditional medicinetraditional medicineSubject Category: Disciplines, Occupations and Industries
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    . In this study C. copticum, as natural antioxidant, was added to Canola oil for improving its oxidative stabilitystabilitySubject Category: Properties
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    . The aim of this research was to evaluate the antioxidant propertiesantioxidant propertiesSubject Category: Properties
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    of C. copticum extracts (aqueous and alcoholic), and its antioxidant activity in canola oil. Materials and methods: In this study, aqueous and alcoholic extract of C. copticum fruitfruitSubject Category: Commodities and Products
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    was extracted as a natural antioxidant. In the first stage, the amount of phenolic compounds content in extracts were measured. Then to determine antioxidant power and activity of extracts the two methods was investigated, DPPH° free radical scavenging and β-carotene/linoleic acidlinoleic acidSubject Category: Chemicals and Chemical Groups
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    system. Each extract at three concentrations of 200 ppm, 400 ppm and 600 ppm added to canola oil and storage in a period of 49 days. BHT were added to Canola oil at 100 and 200 ppm. Also their oxidative stability in canola oil was investigated by measuring peroxide and thiobarbituric acid values. Results & discussion: The results showed that, C. copticum has good total phenolic content and in β-caroten bleaching assay, by concentration of 2 mg/ml BHT showed the highest inhibitioninhibitionSubject Category: Miscellaneous
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    effect (%96±0.09) and followed CE (%76±0.0). In DPPH° free radical scavenging and β-carotene/linoleic acid systems, the sequence of the power of antioxidant activity was BHT then CE in concentration of 400 and 600 ppm. In oven test, all extracts inhibited primary and secondary oxidation products of canola oil. Statistical results revealed that CE in concentration of 600 ppm, did not showed significant difference for PV and TBARS comparing with 200 ppm BHT (p>0.05). But CA and CM had lower antioxidant activity in comparison with 200 ppm BHT (p<0.05). Acocording to results, C. copticum is a potent antioxidant for stabilizationstabilizationSubject Category: Miscellaneous
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    of canola oil and can be used as a natural antioxidant. It seems that after complementary test because of appropriate antioxidant activity, C. copticum can be used as natural antioxidant in foodstuff, especially in edible oils to improve the oxidative stability of canola oil.

    ISSN : 1735-4161

    URL : https://ifstrj.um.ac.ir/.../60120

    Record Number : 20193321610

    Publisher : Ferdowsi University of Mashhad

    Location of publication : Mashhad

    Country of publication : Iran

    Language of text : Persian

    Language of summary : English

    Indexing terms for this abstract:

    Organism descriptor(s) : CarumcarumSubject Category: Organism Names
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    , plantsplantsSubject Category: Organism Names
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    , sorghumsorghumSubject Category: Organism Names
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    , Trachyspermum ammitrachyspermum ammiSubject Category: Organism Names
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    , VitisvitisSubject Category: Organism Names
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    Descriptor(s) : adverse effectsadverse effectsSubject Category: Properties
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    , agingagingSubject Category: Natural Processes
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    , antioxidant propertiesantioxidant propertiesSubject Category: Properties
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    , antioxidantsantioxidantsSubject Category: Chemicals and Chemical Groups
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    , aromaaromaSubject Category: Properties
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    , aromatic compoundsaromatic compoundsSubject Category: Chemicals and Chemical Groups
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    , aromatic hydrocarbonsaromatic hydrocarbonsSubject Category: Chemicals and Chemical Groups
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    , beta-carotenebeta-caroteneSubject Category: Chemicals and Chemical Groups
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    , carcinogenscarcinogensSubject Category: Chemicals and Chemical Groups
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    , chemical compositionchemical compositionSubject Category: Properties
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    , consumersconsumersSubject Category: People Groups
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    , derivativesderivativesSubject Category: Chemicals and Chemical Groups
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    , essential oilsessential oilsSubject Category: Chemicals and Chemical Groups
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    , evaluationevaluationSubject Category: Techniques, Methodologies and Equipment
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    , extractsextractsSubject Category: Miscellaneous
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    , fatsfatsSubject Category: Chemicals and Chemical Groups
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    , fatty acidsfatty acidsSubject Category: Chemicals and Chemical Groups
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    , flavourflavourSubject Category: Properties
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    , foodfoodSubject Category: Commodities and Products
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    , food industryfood industrySubject Category: Disciplines, Occupations and Industries
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    , food qualityfood qualitySubject Category: Properties
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    , foodsfoodsSubject Category: Commodities and Products
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    , free radicalsfree radicalsSubject Category: Chemicals and Chemical Groups
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    , fruitfruitSubject Category: Commodities and Products
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    , fryingfryingSubject Category: Techniques, Methodologies and Equipment
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    , grapesgrapesSubject Category: Commodities and Products
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    , healthhealthSubject Category: Miscellaneous
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    , heat transferheat transferSubject Category: Miscellaneous
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    , inhibitioninhibitionSubject Category: Miscellaneous
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    , keeping qualitykeeping qualitySubject Category: Properties
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    , linoleic acidlinoleic acidSubject Category: Chemicals and Chemical Groups
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    , lipid peroxidationlipid peroxidationSubject Category: Miscellaneous
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    , lipidslipidsSubject Category: Chemicals and Chemical Groups
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    , lungslungsSubject Category: Anatomical and Morphological Structures
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    , medicinal plantsmedicinal plantsSubject Category: Commodities and Products
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    , medicinemedicineSubject Category: Disciplines, Occupations and Industries
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    , metalsmetalsSubject Category: Chemicals and Chemical Groups
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    , methodologymethodologySubject Category: Techniques, Methodologies and Equipment
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    , mutagenesismutagenesisSubject Category: Miscellaneous
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    , odoursodoursSubject Category: Properties
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    , oilsoilsSubject Category: Chemicals and Chemical Groups
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    , olive oilolive oilSubject Category: Commodities and Products
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    , oxidationoxidationSubject Category: Miscellaneous
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    , phenolic compoundsphenolic compoundsSubject Category: Chemicals and Chemical Groups
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    , plant extractsplant extractsSubject Category: Commodities and Products
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    , plant oilsplant oilsSubject Category: Commodities and Products
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    , polyenoic fatty acidspolyenoic fatty acidsSubject Category: Chemicals and Chemical Groups
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    , preservationpreservationSubject Category: Miscellaneous
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    , promoterspromotersSubject Category: Chemicals and Chemical Groups
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    , propertiespropertiesSubject Category: Properties
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    , rancidityranciditySubject Category: Properties
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    , rapeseed oilrapeseed oilSubject Category: Commodities and Products
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    , specific gravityspecific gravitySubject Category: Properties
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    , spicesspicesSubject Category: Commodities and Products
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    , stabilitystabilitySubject Category: Properties
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    , stabilizationstabilizationSubject Category: Miscellaneous
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    , storagestorageSubject Category: Miscellaneous
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    , storage lifestorage lifeSubject Category: Time Periods
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    , techniquestechniquesSubject Category: Techniques, Methodologies and Equipment
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    , toxicitytoxicitySubject Category: Properties
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    , traditional medicinetraditional medicineSubject Category: Disciplines, Occupations and Industries
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    , unsaturated fatty acidsunsaturated fatty acidsSubject Category: Chemicals and Chemical Groups
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    , viscosityviscositySubject Category: Properties
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    Identifier(s) : adverse reactions, ageing, anti-oxidant properties, aromatics, canola oil, drug plants, flavorflavorSubject Category: Properties
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    , folk medicine, lipins, medical sciences, medicinal herbs, methods, odorsodorsSubject Category: Properties
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    , officinal plants, polyunsaturated fatty acids, promoter region, promoter sequences, smells, tert-butylhydroquinone, vegetable oils

    Geographical Location(s) : IraniranSubject Category: Geographic Entities
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    Broader term(s) : Developing Countriesdeveloping countriesSubject Category: Miscellaneous
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    , Middle Eastmiddle eastSubject Category: Geographic Entities
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    , Threshold Countriesthreshold countriesSubject Category: Miscellaneous
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    , West Asiawest asiaSubject Category: Geographic Entities
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    , AsiaasiaSubject Category: Geographic Entities
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    , PoaceaepoaceaeSubject Category: Organism Names
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    , PoalespoalesSubject Category: Organism Names
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    , commelinidscommelinidsSubject Category: Organism Names
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    , monocotyledonsmonocotyledonsSubject Category: Organism Names
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    , angiospermsangiospermsSubject Category: Organism Names
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    , SpermatophytaspermatophytaSubject Category: Organism Names
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    , plantsplantsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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    , ApiaceaeapiaceaeSubject Category: Organism Names
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    , ApialesapialesSubject Category: Organism Names
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    , eudicotseudicotsSubject Category: Organism Names
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    , TrachyspermumtrachyspermumSubject Category: Organism Names
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    , VitaceaevitaceaeSubject Category: Organism Names
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    , VitalesvitalesSubject Category: Organism Names
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